Pepperoni And Ricotta Frittata Cups - cooking recipe

Ingredients

6 None flour tortillas
3 oz pepperoni slices
3/4 cup ricotta cheese
6 None cherry tomatoes, halved
6 None eggs, lightly beaten
1/2 cup heavy cream
2 tbsp chopped parsley
None None Salad greens, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a 6-cup Texas muffin pan.
Line cups with tortillas, folding to fit. Bake 5 mins, until lightly golden.
Place slices of pepperoni in bottom of each cup (to create a seal). Divide ricotta and cherry tomatoes evenly among cups.
Whisk eggs, cream and parsley in a medium bowl. Season to taste. Fill cups evenly with egg mixture.
Bake 25-30 mins, until set. Cool in pan for 5 mins. Serve with salad.